A smooth, pale green soup of asparagus, onion and potato simmered in stock, blended and finished with cream and lemon. Serves 4.
150g
1piece
25g
800ml
4tbsp
0.5piece
1tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 500g | — | — | ||
| 2 | | 150g | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 25g | — | — | |
| 5 | | 800ml | — | — | |
| 6 | | 4tbsp | — | — | |
| 7 | | 0.5piece | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1pinch | — | — |
Lay the asparagus on the chopping board.
Cut off the woody ends, about 3 cm from the bottom of each spear.
Lay the potato on the board.
Floury potatoes · 150 gLay the onion on the chopping board.
White onion · 1 pieceCut it in half through the root and peel off the skin.
Put the butter in the large saucepan.
Unsalted butter · 25 g
Melt it over a medium-low heat.
Cook for about 8 minutes, stirring now and then, until soft but not coloured.
Add the asparagus and potato and stir for 1 minute.
Pour in the stock.
Vegetable stock · 800 mlBring to the boil.
Simmer for about 12 minutes, until the potato is soft enough for a knife to slide straight through.
Take the pan off the heat and blend with the stick blender until completely smooth.
Stir in the cream.
Double cream · 4 tbspLay the lemon half on the chopping board.
Lemon · 0.5 pieceAdd the salt.
Salt · 1 tspAdd a pinch of pepper and stir over a gentle heat until steaming.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 500 g | | Lay the asparagus on the chopping board.⏱ 5sResultAsparagus |
| 2 | Asparagusstep 1 | | Cut off the woody ends, about 3 cm from the bottom of each spear.⏱ 1 minResultTrimmed asparagus |
| 3 | Trimmed asparagusstep 2 | | Cut the spears into 3 cm pieces.⏱ 1 min 30sResultAsparagus pieces |
| 4 | Asparagus piecesstep 3 |  | Put them in the mixing bowl.⏱ 10sResultAsparagus pieces |
| 5 | 150 g | | Lay the potato on the board.⏱ 5sResultFloury potatoes |
| 6 | Floury potatoesstep 5 |  | Peel the floury potatoes⏱ 40sResultPeeled potatoes |
| 7 | Peeled potatoesstep 6 | | Cut it into 1 cm dice.⏱ 1 minResultDiced potato |
| 8 | Diced potatostep 7 | | Add it to the bowl.⏱ 5sResultSoup vegetablesused in step 16 |
| 9 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 10 | White onionstep 9 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved onions |
| 11 | Halved onionsstep 10 | | Chop it finely.⏱ 1 min 30sResultFinely chopped onionused in step 14 |
| 12 | 25 g | | Put the butter in the large saucepan.⏱ 5sResultWeighed butter |
| 13 | — | | Melt it over a medium-low heat.⏱ 1 minResultMelted butter |
| 14 | Finely chopped onionstep 11 | | Put the onion in the large saucepan.⏱ 5sResultOnion in butter |
| 15 | — | | Cook for about 8 minutes, stirring now and then, until soft but not coloured.⏱ 8 minResultSoftened onion |
| 16 | Soup vegetablesstep 8 | | Add the asparagus and potato and stir for 1 minute.⏱ 1 minResultOnion, asparagus and potato |
| 17 | 800 ml | | Pour in the stock.⏱ 15sResultAsparagus soup base |
| 18 | — | | Bring to the boil.⏱ 5 minResultBoiling asparagus soup |
| 19 | — | | Simmer for about 12 minutes, until the potato is soft enough for a knife to slide straight through.⏱ 12 minResultSimmered asparagus soup |
| 20 | — | | Take the pan off the heat and blend with the stick blender until completely smooth.⏱ 1 min 30sResultSmooth asparagus soup |
| 21 | 4 tbsp | | Stir in the cream.⏱ 15sResultCreamy asparagus soup |
| 22 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 23 | Lemonstep 22 |  | Squeeze in the juice.⏱ 20sResultAsparagus soup with lemon |
| 24 | 1 tsp | | Add the salt.⏱ 5sResultSalted asparagus soup |
| 25 | 1 pinch | | Add a pinch of pepper and stir over a gentle heat until steaming.⏱ 1 minResultHot seasoned asparagus soup |
| Total Time | 39 min | ||
| Nutrient | Per serving |
|---|---|
| 209kcal | |
| 5g | |
| 11g | |
| 6g | |
| 21g | |
| 6g | |
| 4g | |
| 2,191mg |
A smooth, pale green soup of asparagus, onion and potato simmered in stock, blended and finished with cream and lemon. Serves 4.
What you’ll doYou will soften onion in butter, simmer asparagus and potato in stock until soft, blend until smooth, then finish with cream, lemon juice and seasoning.
